Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.
Heat oil in a large skillet over medium heat; cook and stir potatoes, onion, and garlic in the hot oil until onion is softened, about 7 minutes. Add ground beef, seasoned salt, and garlic salt; cook and stir until ground beef is browned and crumbly, 10 to 15 minutes.
Blend chipotle peppers in adobo sauce and water in a blender until sauce is smooth. Pour sauce into ground beef mixture; cook and stir until potatoes are tender, 10 to 15 more minutes.
Layer each tostada with chipotle beef, sour cream, and Mexican cheese blend.
Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and
hicken thighs and chicken breasts in a slow cooker. Whisk red
br>Open 2 cans of Chipotle peppers in Adobo sauce and dump them into
nd mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce
cups of warm water in a small bowl and
esealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of
Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.
Mix ketchup, molasses, peach preserves, vinegar, chipotle peppers in adobo sauce, liquid smoke flavoring, hot pepper sauce, salt, and pepper together in a bowl; store in an air-tight container in the refrigerator.
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
gree oven. Slather the peppers in canola oil and place
Heat olive oil in a large saucepan over medium
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
nstructions.
Place the bacon in a large, deep skillet, and
Heat olive oil in saute pan over medium heat.
Blend tofu, soy milk, olive oil, lemon juice, honey, garlic powder, salt, cumin, and black pepper in a blender until smooth. Scrape the sides of the blender with a spatula as needed. Add chipotle peppers and adobo sauce a little bit at a time and blend into the sauce, tasting after each addition until you meet the level of spiciness you desire.
Transfer sauce to a bowl. Stir dill into the sauce to serve.
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Wrap chicken breast in a slice or two of
Stir together 1 (8-oz.) container sour cream; 1 tablespoons finely chopped canned chipotle peppers in adobo sauce; 1 teaspoons adobo sauce from can; 1 teaspoons lime rind; 2 teaspoons lime juice; and salt and pepper to taste.
Serve with potato chips or quesadillas.
Note: Can be made up to two days in advance.
In a bowl, combine all ingredients but parsley.
Toss gently, drizzle with Chipotle Cream Dressing (see below), and serve, garnished with parsley.
Dressing:In a blender or food processor, puree chipotle peppers in adobo sauce.
Add 1 to 2 tablespoons (to taste) of the puree to the creme fraiche, heavy cream or sour cream and stir well.
Stir in garlic, salt, and pumpkin seeds.